At our March meeting at Chalet Nursery, Horticulturist Jennifer Brennan distributed a recipe for lemon cake, her “momma’s lemon cake.” I made it and found the recipe both easy and delicious! Click below to get a printable copy. So GOOD!
Two Brunch Recipes from Michele Montgomery
For a print version of Michele’s recipes, print here: Brunch
Overnight French Toast~Around the Table~Tribune (Dec. 23, 2012)
Arrange 6 slices of Cinnamon Streusel bread (Costco) in a buttered 13-by-9 inch baking dish. In a large bowl, beat 6 eggs, 1 1/4 cups milk*, 1/4 cup half-and-half, 1/4 cup sugar, 2 Tbsp maple syrup, 1 1/2 tsp vanilla extract, 1/4 teaspoon of
salt.* Pour over bread. Refrigerate, covered, overnight. In the morning, bake in a preheated oven at 400 degrees for 30 minutes until golden brown. Let cool for a few minutes then dust with confectioners’ sugar. Serve with fresh fruit and hot maple syrup.
Serves 6. *I didn’t use any salt. I use organic 2% milk. Enjoy!
Oven Omelet from Betty Crocker (Weekend Breakfasts)
1/4 cup margarine or butter 18 eggs
1 cup dairy sour cream
1 cup milk*
2 teaspoons of salt
1/4 cup chopped green onions (with tops)~I used Herbes De Provence
Heat oven to 325 degrees. Heat margarine in rectangular baking dish, 13 X 9 X 2 inches, in oven until melted. Tilt dish to coat bottom. Beat eggs, sour cream, milk* and salt* until blended. Stir in onions. Pour into dish.
Bake until eggs are set but moist almost 35 minutes. Cut into serving pieces. Serves 12. Enjoy~
*I didn’t use any salt. I use organic 2% milk. Most of the time, I will melt the butter in the microwave. I will cover the omelet and refrigerate until the next morning! I serve both dishes for brunch along with a fruit salad and a coffee cake! Have a fun brunch! Michele
Sherri Nichols brought the next two treats to our November 2016 General Membership Meeting. Both were delicious and recipes were requested by members. Thank you for sharing, Sherri!
Pumpkin Chocolate Chip Muffins
- 1 2/3 cup of flour
- 1 cup of sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon. baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Add to dry ingredients:
- 2 eggs
- 1 cup of pumpkin
- 1 stick butter or margarine, melted
- 1 cup of chocolate chips
Mix together, fill cupcake pans (I butter the tins)
Bake at 350 till batter pulls away from sides. I use different size pans, so it depends.
Click here for a printable copy: http://deerpathgardenclub.org/wp-content/uploads/2016/11/Pumpkin-Chocolate-Chip-Muffins.pdf
- 4 tablespoons melted butter
- 1 cup dark brown sugar
- 1 egg
- 1/2 teaspoon salt
- 3/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla
- 1/4 cup coconut
- 1/2 cup nuts
Mix and spread in buttered 8×8 pan
Bake 350 degrees for 25 minutes, then cool
Spread with caramel icing
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/4 cup milk or 1/2 and1/2
- 1 3/4 -2 cups powdered sugar
- 1 teaspoon vanilla
Melt butter until brown. Add sugar and cook, stirring until sugar is completely dissolved. Pour in milk, stir and cool. Add powdered sugar and vanilla. Beat until thick enough to spread.
Click here for a printable copy: http://deerpathgardenclub.org/wp-content/uploads/2016/11/Butterscotch-Brownies.pdf